Sourdough Red Velvet Cookies are vibrate red, rich with chocolate flavor, and perfectly sweetened with white chocolate chips. These easy and festive sourdough cookies are slightly crispy on the edges with a chewy center and are the perfect dessert for all of your Valentine’s Day celebrations!
Indulge your sweet tooth with a delightful twist on a classic favorite – our Sourdough Red Velvet Cookies.
Perfect for any time of year, these treats capture the essence of the beloved Red Velvet dessert in a portable, cookie form.
The subtle chocolate undertones in the dough elevate the experience, providing a satisfying balance of sweetness and depth. Inspired by the iconic flavor of Red Velvet Cake, these cookies offer a comforting and nostalgic taste that’s sure to be a hit with friends and family.
Much like the beloved Red Velvet Cupcakes and the timeless appeal of Sourdough Red Velvet Cake, these cookies bring that same rich, vibrant hue and irresistible flavor to your table.
The addition of sourdough starter discard not only infuses a subtle tang but also contributes to a chewy texture that perfectly complements the cookie’s visual allure.
So, whether you’re craving a delightful treat for a special occasion or simply indulging in a bit of baking therapy, Sourdough Red Velvet Cookies are a delightful choice that promises to satisfy your dessert cravings.
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Why You’ll Love This Recipe:
Festive
If you’re looking for a simple way to add a little more love to your Valentine’s Day, these Sourdough Red Velvet Cookies are the way to do it! The vibrant red color will be perfect for any classroom party, kid’s lunch, staff room treat, or romantic date dessert.
Flavor
With just a few simple ingredients that you most likely already have in your pantry, you will be able to create the sweetest, most chewy cookies! These Red Velvet Sourdough Cookies are rich in chocolate flavor from the cocoa powder and sweetened with white chocolate chips.
Easy
You can’t get easier than this red velvet cookie recipe! The dough comes together quickly in a stand mixer and the cookie dough only needs a short 30 minutes chill time before baking. These easy red velvet cookies are a sweet and simple way to celebrate the day of love, or any day for that matter!
Ingredients
Flour – I used all-purpose flour for this recipe.
Cocoa Powder – I prefer using unsweetened natural cocoa powder over Dutch-processed cocoa powder. Unsweetened natural cocoa powder has more acidity and helps to aid in these cookies’ natural red tint.
Baking Soda – Since we are using sourdough discard, baking soda will help to leaven these Sourdough Red Velvet Cookies.
Salt – Any unrefined salt will do, but my favorite is Redmond’s unrefined salt for some extra minerals!
Butter – Unsalted butter adds a rich and creamy flavor to the cookies. Make sure it is at room temperature for easy mixing!
Sourdough Starter – For sweet recipes, like these cookies, I prefer to use sourdough discard that is no older than two weeks.
Egg – Adds moisture to create the most delicious and chewy cookie!
Vanilla Extract – For the best flavor, I suggest using pure vanilla extract over imitation.
Red Food Coloring – To create a vibrant red color for this cake, I used liquid food coloring, but you can also use gel food coloring. Some have substituted this ingredient for strawberry or red beet powder or omitted it altogether.
Chocolate Chips – Absolutely! I love the pop of color white chocolate chips or white chocolate chunks have against the Sourdough Red Velvet Cookies, but milk or dark chocolate chips would be just as heavenly in this cookie dough.
Supplies
Stand Mixer or Hand Mixer
Cookie Scooper
Wire Rack
How to Make Sourdough Red Velvet Cookies
DRY INGREDIENTS
In a large bowl, gently whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set to the side.
WET INGREDIENTS:
In a bowl of a stand mixer with the paddle attachment, cream butter and the brown sugar together, for about 2 minutes, at medium speed.
Add the egg, scraping the sides of the bowl when necessary. Mix for 2-3 minutes or until the mixture is soft and fluffy.
Stir in the sourdough discard, red coloring, and vanilla extract until combined.
COMBINE
Gradually add the flour mixture to the butter mixture while the mixer is stirring at low speed. Stop mixing when the flour is just incorporated. Be careful not to overmix, otherwise, the cookies will be dense.
Pour in the white chocolate chips and stir in by hand.
Cover the bowl with plastic wrap and chill the cookie dough for at least 30 minutes or overnight in the fridge.
BAKE
When ready to bake, preheat the oven to 350 degrees f and line 2 cookie sheets with parchment paper.
Each cookie dough ball will be about 2 Tablespoons or 45g. Roll the portioned dough into a rounded ball shape, then place them at least 2 inches apart on prepared baking sheets.
Bake the cookies for 12-14 minutes, or until the edges are crispy and the center is just soft and golden brown.
Helpful Hint: While baking, the cookies will puff up. Once they cool, the cookies will flatten.
While the cookies are cooling, top them with more white chocolate chips.
Keep the Sourdough Red Velvet Cookies on the parchment-lined baking sheet for an extra 5 minutes. Prepare the next batch of cookies during this time. Then transfer the cookies to a cooling rack to cool completely.
How to Store
Store leftover Sourdough Red Velvet Cookies in an airtight container at room temperature for up to 5 days.
You could also freeze cookie dough balls for an easy dessert in a pinch! Scoop 2 T of cookie dough and place it on a parchment paper-lined cookie sheet. Place the baking sheeting in the freezer to quickly flash-freeze the cookie dough. Once solid, remove the frozen mounds off the baking sheet and store them in a freezer-safe bag until ready to bake. Bake for 2-3 extra minutes.
FAQs:
What kind of cocoa powder should I use for Sourdough Red Velvet Cookies?
I prefer using natural cocoa powder over Dutch-processed cocoa powder. Natural cocoa powder has more acidity and helps to aid in these cookies’ natural red tint. Natural cocoa powder also has a richer flavor.
Can I substitute chocolate chips for the white chocolate chips?
Absolutely! I love the pop of color white chocolate chips have against the Sourdough Red Velvet Cookies, but milk or dark chocolate chips would be just as heavenly in this cookie dough.
Why are my Sourdough Red Velvet Cookies cakey/not spreading at all?
The most common culprit for cakey cookies is too much flour. Therefore, I highly suggest using a kitchen scale when you are prepping this cookie dough. It will give you the most exact measurement of flour every single time. If you do not have a cookie scale, be sure to fluff the flour and place it into the measuring cup with a spoon. This will give you a more accurate measurement of flour.
Happy baking!
More Recipes Like This:
Sourdough Red Velvet Cake Recipe
Chewy Brown Sugar Cookie Recipe
Sourdough Chocolate Chip Skillet Cookie Recipe
Easy Sourdough Red Velvet Cookies Recipe
Sourdough Red Velvet Cookies are vibrate red, rich with chocolate flavor, and perfectly sweetened with white chocolate chips. These easy and festive sourdough cookies are slightly crispy on the edges with a chewy center and are the perfect dessert for all of your Valentine's Day celebrations!
Ingredients
- 1 1/4 cup all-purpose flour (175g)
- 1/4 cup unsweetened cocoa powder (30g)
- 1/2 teaspoon baking soda (3g)
- 1/4 teaspoon salt (3g)
- 1/2 cup unsalted butter (1 stick), room temperature
- 1 cup light brown sugar (240g)
- 1 egg
- 1/2 cup sourdough discard (140g)
- 2 teaspoons vanilla extract (6g)
- 2 teaspoon red food coloring (8g)
- 1 1/2 cup white chocolate chips
Instructions
DRY INGREDIENTS
In a large bowl, gently whisk together 1 1/4 c all-purpose flour, 1/4 c unsweetened cocoa powder, 1/2 tsp baking soda, and 1/4 tsp salt. Set to the side.
WET INGREDIENTS:
In a bowl of a stand mixer with the paddle attachment, cream 1 stick of butter and 1 c brown sugar together, for about 2 minutes, at medium speed.
Add one egg, scraping the sides of the bowl when necessary. Mix for 2-3 minutes or until the mixture is soft and fluffy.
Stir in 1/2 c sourdough discard, 2 tsp vanilla extract, and 2 tsp red coloring until combined.
COMBINE
Gradually add the flour mixture to the butter mixture while the mixer is stirring at low speed. Stop mixing when the flour is just incorporated. Be careful not to overmix, otherwise, the cookies will be dense.
Pour in 1 1/2 c white chocolate chips and stir in by hand.
Cover the bowl with plastic wrap and chill the cookie dough for at least 30 minutes or overnight in the fridge.
BAKE
When ready to bake, preheat the oven to 350 degrees f and line 2 cookie sheets with parchment paper.
Each cookie dough ball will be about 2 Tablespoons or 45g. Roll the portioned dough into a rounded ball shape, then place them at least 2 inches apart on prepared baking sheets.
Bake the cookies for 12-14 minutes, or until the edges are crispy and the center is just soft and golden brown.
Helpful Hint: While baking, the cookies will puff up. Once they cool, the cookies will flatten.
While the cookies are cooling, top them with more white chocolate chips.
Keep the Sourdough Red Velvet Cookies on the parchment-lined baking sheet for an extra 5 minutes. Prepare the next batch of cookies during this time. Then transfer the cookies to a cooling rack to cool completely.
Notes
How to Store
Store leftover Sourdough Red Velvet Cookies in an airtight container at room temperature for up to 5 days.
You could also freeze cookie dough balls for an easy dessert in a pinch! Scoop 2 T of cookie dough and place it on a parchment paper-lined cookie sheet. Place the baking sheeting in the freezer to quickly flash-freeze the cookie dough. Once solid, remove the frozen mounds off the baking sheet and store them in a freezer-safe bag until ready to bake. Bake for 2-3 extra minutes.
FAQs:
What kind of cocoa powder should I use for Sourdough Red Velvet Cookies?
I prefer using natural cocoa powder over Dutch-processed cocoa powder. Natural cocoa powder has more acidity and helps to aid in these cookies' natural red tint. Natural cocoa powder also has a richer flavor.
Can I substitute chocolate chips for the white chocolate chips?
Absolutely! I love the pop of color white chocolate chips have against the Sourdough Red Velvet Cookies, but milk or dark chocolate chips would be just as heavenly in this cookie dough.
Why are my Sourdough Red Velvet Cookies cakey/not spreading at all?
The most common culprit for cakey cookies is too much flour. Therefore, I highly suggest using a kitchen scale when you are prepping this cookie dough. It will give you the most exact measurement of flour every single time. If you do not have a cookie scale, be sure to fluff the flour and place it into the measuring cup with a spoon. This will give you a more accurate measurement of flour.
Can I use red velvet cake, bakery emulsion in place of food coloring?
I personally have never baked with red velvet bakery emulsion, but from what I see online, it should be just fine to substitute for the food coloring.
These were so easy to make! I made them for a girls group the night before Valentine’s Day but forgot the red food coloring so they were just opposite chocolate chip cookies but every single lady commented that they were delicious! These will be made more often from now on! Thank you for the recipe!
These were so so tasty!! The best cookies I have ever made!! Although mine turned out brown (probably due to my cocao powder!) rather than red. But still this recipe is a winner in our household and with friends.